Dr. Gordon A. WalkerUniversity of California Davis: Department of Enology & Viticulture
Ph.D in Biochemistry, Molecular, Cellular, and Developmental Biology |
Background
I am a creative, gregarious, and communicative researcher with a passion for all forms of fermentation.
During my time at UC Davis I developed a strong background in technical winemaking and applied enology. My doctoral work with Dr. Linda Bisson provided me with excellent training in yeast genetics, biochemistry, and wine microbiology. My Ph.D. research explored the ecological and enological ramifications of the [GAR+] prion in Saccharomyces wine yeasts. I examined the physiological and metabolic consequences of this epigenetic element in the context of wine fermentations. I also worked to analyze the wine microbiome as a function of the presence of [GAR+] and SO2 in fermentation.
After graduating Davis, I worked with Opus One Winery for two harvests, continuing my applied enological research. At Opus One I helped to run their native yeast program, isolating, purifying, and characterizing native yeast strains for commercial scale production. Also at Opus One, I evaluated the feasibility and applications of tracking reduction oxidation potential during fermentation of red wines. The aim being to utilize redox potential as a way to contextualize the kinetics of yeast metabolism and wine chemistry not just in fermentation but throughout the lifetime of a wine. My research goals have always been to improve winemaking practices by gaining a mechanistic understanding of the biology and chemistry underlying fermentation.
I am also an avid mycologist and fungal fanatic. I run an Instagram page (@fascinatedbyfungi) with the purpose of educating the public about mushrooms and fungi. I am available to lead forays, give basic identification classes, give cooking lessons/demonstrations, and cater events with a fungal focus.
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Research Gate Profile
During my time at UC Davis I developed a strong background in technical winemaking and applied enology. My doctoral work with Dr. Linda Bisson provided me with excellent training in yeast genetics, biochemistry, and wine microbiology. My Ph.D. research explored the ecological and enological ramifications of the [GAR+] prion in Saccharomyces wine yeasts. I examined the physiological and metabolic consequences of this epigenetic element in the context of wine fermentations. I also worked to analyze the wine microbiome as a function of the presence of [GAR+] and SO2 in fermentation.
After graduating Davis, I worked with Opus One Winery for two harvests, continuing my applied enological research. At Opus One I helped to run their native yeast program, isolating, purifying, and characterizing native yeast strains for commercial scale production. Also at Opus One, I evaluated the feasibility and applications of tracking reduction oxidation potential during fermentation of red wines. The aim being to utilize redox potential as a way to contextualize the kinetics of yeast metabolism and wine chemistry not just in fermentation but throughout the lifetime of a wine. My research goals have always been to improve winemaking practices by gaining a mechanistic understanding of the biology and chemistry underlying fermentation.
I am also an avid mycologist and fungal fanatic. I run an Instagram page (@fascinatedbyfungi) with the purpose of educating the public about mushrooms and fungi. I am available to lead forays, give basic identification classes, give cooking lessons/demonstrations, and cater events with a fungal focus.
LinkedIn Profile
Research Gate Profile
PublicationsJarosz, D. F., Brown, J .C., Walker, G. A., Datta, M. S., Ung, W. L., Lancaster, A. K., Rotem, A., Chang, A., Newby, G. A., Weitz, D. A., Bisson, L. F., Lindquist, S., (2014). "Cross-kingdom chemical communication drives a heritable, mutually beneficial prion- based transformation of metabolism." Cell 158(5)
Bisson, L. F. and Walker, G. A. (2015). Ch. 19 - "The microbial dynamics of wine fermentation." Advances in Fermented Foods and Beverages. W. Holzapfel, Woodhead Publishing Bisson, L. F., Fan, Q., Walker, G. A., (2015). Ch. 3 - “Sugar and Glycerol Transport in Saccharomyces cerevisiae” Yeast Membrane Transport Volume. J. Ramos, H. Sychrova, M. Rhein, Springer Publishing, Adv Exp Med Biol. 2016 Walker, G. A., Bokulich, N. A., Hjelemand, A. K., Mills, D.A., Ebeler, S. E., Bisson, L.F., (2016). “Impact of the [GAR+] prion on fermentation and bacterial population composition with Saccharomyces cerevisaie UCD932” American Journal of Enology & Vilticulture. Am J Enol Vitic. March 2016 Bisson, L. F., Walker, G. A., Ramakrishnan, V. R., Luo, Y., Fan, Q., Wiemer, E., Luong, P., Ogawa, M., Joseph, C. M. (2016). “The Two Faces of Lactobacillus kunkeei: Wine Spoilage Agent and Bee Probiotic” Catalyst: Discovery into Practice July 2016 Ramakrishnan, V. R., Walker, G. A., Fan, Q., Ogawa, M., Luo, Y., Luong, P., Joseph, C. M., Bisson., L. F. “Inter-Kingdom Modification of Metabolic Behavior: [GAR+] Prion Induction in Saccharomyces cerevisiae Mediated by Ecosystem Bacteria” Walker, G. A., Henderson, C. M., Domizio, P., Luong, P., Block, D. E., Bisson, L. F., “Downshifting yeast dominance: Cell physiology and phospholipid composition are fundamentally altered with establishment of the [GAR+] prion in Saccharomyces cerevisiae” In Submission at Applied and Environmental Microbiology Walker, G. A., Luong, P., Bisson., L. F., “Impact of the [GAR+] prion on the yeast metabolome” In Preparation Honors and Awards |
Robert Mondavi Institute of Food and Wine Poster Competition 2rd Place (2015)
“Effects of the [GAR+] prion on S. cerevisiae UCD932 fermentation kinetics, cell physiology, and metabolism” Robert Mondavi Institute of Food and Wine – Davis, CA
Lallemand Best Student Enology Poster Presentation (2015)
“Metabolomic Assessment of the [GAR+] Prion State with Strain UCD932 in Synthetic and Grape Juices” ASEV National Conference – Portland, OR
Lallemand Best Student Enology Oral Presentation Award (2014)
“Effects of Sulfur Dioxide on Fermentation Kinetics, the Wine Microbiome, Prion Induction, and Ester Formation” ASEV National Conference – Austin, TX
Robert Mondavi Institute of Food and Wine Poster Competition 3rd Place (2011)
“Establishment of prions in wine strains of Saccharomyces cerevisiae as a cause of stuck and arrested fermentations” Robert Mondavi Institute of Food and Wine – Davis, CA
Lallemand Best Student Enology Oral Presentation Award (2011)
“S. cerevisiae Wine Isolates Learn To Bypass Glucose-Associated Repression, Via A Novel Prion Mechanism” ASEV National Conference – Monterey, CA
“Effects of the [GAR+] prion on S. cerevisiae UCD932 fermentation kinetics, cell physiology, and metabolism” Robert Mondavi Institute of Food and Wine – Davis, CA
Lallemand Best Student Enology Poster Presentation (2015)
“Metabolomic Assessment of the [GAR+] Prion State with Strain UCD932 in Synthetic and Grape Juices” ASEV National Conference – Portland, OR
Lallemand Best Student Enology Oral Presentation Award (2014)
“Effects of Sulfur Dioxide on Fermentation Kinetics, the Wine Microbiome, Prion Induction, and Ester Formation” ASEV National Conference – Austin, TX
Robert Mondavi Institute of Food and Wine Poster Competition 3rd Place (2011)
“Establishment of prions in wine strains of Saccharomyces cerevisiae as a cause of stuck and arrested fermentations” Robert Mondavi Institute of Food and Wine – Davis, CA
Lallemand Best Student Enology Oral Presentation Award (2011)
“S. cerevisiae Wine Isolates Learn To Bypass Glucose-Associated Repression, Via A Novel Prion Mechanism” ASEV National Conference – Monterey, CA
A Short Video on the [GAR+] Prion
Gordon Walker Consulting LLC.
Napa, CA
Napa, CA